I will admit, I am addicted to pizza..
Growing up in New York, pizza has always been a staple in almost every household I know. We have the right water to make the best pizza dough apparently.
However, as much as I love a loaded specialty slice from the shop down the block, it most definitely isn't the best thing to be eating regularly.
I have started playing around with different ingredients and have found this combination makes for a great base for a healthy alternative to your take out pizza.
It isn't your typical dough so it will feel a bit tougher when you are making it, but once it's cooked- you'll be thrilled to eat it. There's no rest time, so as soon as you finish kneading it- you can get to cooking. The base gets a more crispy than a normal dough pizza will. If you would like it to be fluffier, don't roll it out too thin.
Dough Ingredients:
1 Cup Bread Flour ( I like King Arthur)
1 Cup Greek Yogurt
1 1/2 tsp Baking Powder
1 tsp Garlic Powder
1 tsp Salt
Optional additions to dough:
Dried Basil
Preheat oven to 425F
Start off by combining your dry ingredients in a large bowl and mix.
Add in the Greek yogurt and mix everything together with a wooden spoon
Your dough will be a bit clumpy and sticky at this point.
Use your hands to bring the dough together until the bowl is clean of any flour.
Work the dour to form a ball and then transfer to a floured cutting boat or countertop
Knead the dough on the floured counter or cutting board for 5 minutes (sprinkle flour on top if it's too sticky to work with)
For thin crust: add more flour to the cutting board or countertop and use a rolling pin to roll the dough into the shape and size of your choice
For a thicker crust: transfer the dough to an oiled sheet pan and use your hands to spread and shape the dough to the size and thickness of your choice
Transfer to a baking sheet if you haven't already
Bake the dough for 5 minutes
Remove from the oven and add the toppings of your choice.
Return to oven for 15-20 minutes depending on thickness of the base
Enjoy!
The nutrition information for your pizza will depend on the brands that you use. If you use King Arthur Bread Flour, for one cup you will have 16g of protein.
Most Greek Yogurt will range from 20-25g of protein per cup.
This is one that I made recently with my mixer, it is super easy to make by hand. My mixer is broken (they are sending a replacement), so it looks a bit off. I also used less greek yogurt than required- so follow the recipe and not the video. This is just to show you how it comes out :D
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